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Clean recipe · andy-cooks.com

Prawn Fried Rice

This is my 10-minute Thai prawn fried rice with cold jasmine rice, choy sum and a sharp, spicy fish sauce and lime dipping sauce.

Original recipe: andy-cooks.com

Yield:
1 servings
Prep:
0 hr 10 min
Cook:
0 hr 5 min
Total:
0 hr 15 min
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Prawn Fried Rice

Ingredients

  1. 1 bird’s eye chilli, finely sliced
  2. 1 tbsp fish sauce
  3. juice of 1 lime
  4. ¼ tsp sugar
  5. 10 raw prawns, peeled and deveined
  6. 3 to 4 stems choy sum, leaves and stems separated
  7. 1 garlic clove, peeled and finely chopped
  8. 1 shallot, peeled and thinly sliced lengthwise
  9. 1 egg
  10. 1 cup cooked, cold jasmine rice
  11. 1 tsp oyster sauce
  12. 2 tbsp peanut oil (or another neutral high-smoke-point oil)
  13. A few cracks of white pepper
  14. sea salt, to taste
  15. ½ cucumber, thinly sliced

Instructions

  1. MAKE THE DIPPING SAUCE

    Add the sliced chilli, fish sauce, lime juice and sugar to a small bowl. Stir until the sugar dissolves and set aside.

  2. PREP THE FRIED RICE INGREDIENTS

    Peel and thinly slice the shallot lengthwise. Peel and finely chop the garlic.
  3. Slice the choy sum stems into 1cm pieces and roughly slice the leafy tops, keeping the stems and leaves separated.
  4. Thinly slice the cucumber for the garnish and set aside.

  5. COOK YOUR FRIED RICE

    Heat the wok over high heat until it’s smoking hot. Add the peanut oil and swirl to coat.
  6. Add the shallot and stir-fry for 30 seconds until soft. Add the choy sum stems with a pinch of salt and toss for 1 minute, keeping everything moving in the wok.
  7. Add the garlic and prawns. Toss and cook for 30 to 45 seconds until the prawns turn opaque.
  8. Push everything to one side of the wok. Add a small drizzle of oil to the empty side, crack in the egg and scramble briefly. Toss through the rest of the ingredients once the egg is almost set.
  9. Add the cold rice and toss through until well combined and coated. Break up any clumps as you go.
  10. Add the choy sum leaves, oyster sauce and a few cracks of white pepper. Toss for 30 seconds until the leaves wilt and everything’s mixed through.

  11. SERVE

    Tip into a bowl and serve immediately with the sliced cucumber and the dipping sauce alongside.